Hello all! I'm a newbie so this might be a stupid question, but I was wondering if it is bad to use a royal icing recipe with egg whites. I have found a lot that use meringue powder, and only a few that use egg whites. Will using the egg whites make the royal icing "go bad?" Are there major benefits to using the meringue powder?
Also, I just tried the NFSC recipe for my sugar cookies and I am now a convert. I hated making cut sugar cookies before because my cookies would always spread out to much that the shape was unrecognizable. I just pulled my first batch out of the oven and they look exactly the same as when I put them in. Thank you thank you for all of the great recipes and advice!
Using raw eggs is a problem for some. Kids and the elderly aren't supposed to eat anything made with raw eggs. You can look for pasteurized eggs at your grocery store. I have several British baking books and it doesn't seems to be a concern for them.
MP will last a long time in the cabinet. Plus I get mine at Michael's with a coupon.
Thank you, Honeydukes!
You are very welcome. I forgot to add this list of very helpful cookie information. But don't hesitate to ask any questions -- there are a lot of very talented and knowledgeable Cookiers (TracyLH's word ) here who are happy to help!
Here are the links for popular recipes and information:
MMF (Marshmallow fondant)
How To bake & decorate Cookies
How To Make Your Own Cookie Cutters:
"Where to Get Food-safe Metal to Make Cutters"
Cake Central Acronyms
Cookie Cutter Sites
Thanks Honeydukes for all that helpful information!